Ingredients
1-1/2 pounds boneless skinless chicken thighs, cut into 2-inch pieces1/2 pound sliced fresh mushrooms2 celery ribs, sliced1 medium onion, chopped1 can (14 ounces) bean sprouts, rinsed and drained1 can (8 ounces) bamboo shoots, drained1 can (8 ounces) sliced water chestnuts, drained1/2 cup frozen shelled edamame1 can (14-1/2 ounces) reduced-sodium chicken broth1/2 cup reduced-sodium soy sauce1 tablespoon minced fresh gingerroot1/4 teaspoon crushed red pepper flakes1/4 cup cornstarch1/4 cup cold waterHot cooked rice
Preparation
Place chicken in a 6-qt. electric pressure cooker. Top with mushrooms, celery, onion, bean sprouts, bamboo shoots, water chestnuts and edamame. In a small bowl, combine the broth, soy sauce, ginger and pepper flakes. Pour over chicken and vegetables.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 170°.
Select saute setting and adjust for low heat. In a small bowl, mix cornstarch and water until smooth; stir into meat mixture. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with rice.
